what I'm making right now...

Charlotte, NC is slowly evolving into a more sophisticated location for outstanding restaurants. One of my favorites, and a darling of southern fare is Tupelo Honey. This is their second restaurant, the first enjoying phenomenal success and fame in Asheville, NC. Fresh, and inventive, dozens of southern favorites dominate the menu. I love it all. Last Sunday we brunched our way through a few dishes and I ordered their sweet potato pancakes. That is a bit of an understatement as the two flapjacks were more like loaves. Easily an inch or more thick and sporting a diameter that would make a Frisbee jealous, they were dotted with pecans, and served with a crunchy granola. The only problem, and it was only a problem seeking a solution, was the fact that I had about 4 bites and I WAS FULL. I couldn't imagine leaving them behind, and no one at the table wanted these tempting manhole covers in their fridge. So, I packaged them up and waited for inspiration. Not long after reaching my kitchen, and peering in to the paper to-go container, I realized these would make a fantastic bread pudding. I had a bit of french bread left over to stretch them, and eggs, sugar and cream always fix everything. Take a look at this YUMMY repurposed dessert, my SWEET POTATO PANCAKE BREAD PUDDING WITH MAPLE BRANDY CREAM.

Meet the Cook...

My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.

Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."